Egg Pasta

About Egg Pasta

This recipe was inspired from the popular vegetarian Spaghetti Aglio Olio. This Egg Spaghetti has just eggs but you can also make it with plenty of veggies like mushrooms, carrots, bell peppers etc. If you are a meat eater, add shredded chicken or shrimp following my expert tips section below.

To make this dish, a spicy garlic sauce is made by frying garlic in oil briefly, until aromatic. We spice it up with chili flakes and make a sauce using the reserved pasta cooked stock. Later, we cook and scramble the eggs. Lastly boiled and drained spaghetti is tossed with the delicious egg mixture. Any one who has ever eaten this has loved it.

This Garlic Cheese Toast, easy Cheese Sandwich and this vegetable Grilled Sandwich make for some great sides. If you love soups, this Sweet Corn Soup, Mixed Vegetable Soup or this Tomato Soup also go well on the side. Here are the ingredients and substitutes for your help.

Ingredients & Substitutes

• Pasta: I personally feel this dish turns out good with long pasta like spaghetti, bucatini, fettuccine or with noodles like hakka noodles, egg noodles, Udon, ramen or soba noodles. Avoid using something like penne, ribbon or the similar kinds. But if you have no options, you may use macaroni.
• Garlic: Fresh garlic is the star of this dish. Use fresh minced/chopped cloves of garlic rather than garlic powder or garlic paste. Minced or chopped garlic sautéed in oil or butter makes the best garlic sauce for this dish.
• Red chili flakes: I use homemade chili flakes most of the time because it is easier to cut down on the seeds (for low heat & great fresh flavor). Use store bought or homemade by simply pulsing partially deseeded dried chilies in a mini grinder or a spice jar.
• Olive oil: Use organic extra virgin olive oil for the best flavour. You may replace it with any other neutral cooking oil or butter if you want. If you love buttery soft scrambled eggs go with butter. But I prefer oil.
• Parsley: Fresh chopped parsley is best or replace with cilantro/coriander leaves, thyme, oregano, basil or sage. In the absence of fresh use Italian seasoning/ mixed herbs or dried oregano.

Expert Tips

• Avoid overcooking pasta. Follow the precise timings mentioned on the package.
• You can make the garlic sauce ahead (without eggs) and store up to 4 days in the refrigerator. Reheat, scramble eggs and add boiled pasta before serving.
• Add shredded roast chicken, poached chicken or any leftover chicken from a curry in place of eggs. You won’t need more than 1 to 1½ cups diced to small cubes or shredded. If you have uncooked chicken, saute small cubes in the pan and add a splash of water/stock to cook down. At the end you should have a sauce like consistency else your spaghetti will be dry, with no sauce to coat.
• To use shrimp, don’t change anything, simply follow the recipe and cook shrimp in place of egg. When the tails start to curl, they are cooked. If you overcook, they will turn chewy and rubbery. Make sure you have enough sauce/liquid at the end to coat the pasta.

Step by Step  Instructions

1. Pour 10 cups of water to a large pot and bring it to a rolling boil. Add the pasta.